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Delicious Tuscan Artichoke, Sausage Lasagna


TUSCAN WHITE LASAGNA w/ ARTICHOKE & SAUSAGE 


Yield – Serves 6
Active Time – 45 Minutes; Total Time – 1.5 Hours
 
Ingredients:
  • 1 (14-ounce) can quartered Artichoke hearts, well drained
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 1/2 cups milk, warmed
  • Dash nutmeg
  • Salt and pepper to taste
  • 3 cup shredded Italian Piave or Parmesan Cheese
  • 2 cup shredded Mozzarella Cheese
  • 1 16 oz Roll Italian Sausage -(Bob Evans)
  • 1 box oven ready lasagna Noodles
Directions:
1.      Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with non-stick cooking spray.
2.      Soak dry lasagna noodles in hot water + 1 tbs olive oil  before layering filling for lasagna.
3.      Crumble sausage in non-stick sauté pan and cook until browned (5-6 mins). Add minced garlic to pan and sauté for 2-3 mins being careful to not burn garlic. Set aside to cool.
4.      Open can (jars) of artichoke hearts and drain liquid. Separate artichoke hearts into flat spreadable pieces.  
5.      Béchamel - Melt butter in a 2 qt pan over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in heated milk, salt, and nutmeg. Increase heat to medium high and bring to a boil. Add 1 cup Piave (Parmesan) cheese and stir until melted. Remove from heat and cool to room temperature.
6.      Spread 1 cup béchamel sauce and 1/3 sausage in the bottom of prepared dish. Top with noodles.
7.      On top of noodles, add 1/2 artichoke hearts and 1/2 cooled sausage for this layer. Then add 1/2 cups each of Piave and mozzarella cheese. Finally, spread 1 cup of béchamel sauce over layered items.
8.       Repeat step above again by adding another layer of noodles, top with 1/3 sausage and 1/2 cups each of Piave and mozzarella cheese, final 1/2 artichoke hearts. Spread 1 cup béchamel sauce over layer.
9.      Finally, add another noodle layer, topped with remaining sauce, Piave and mozzarella cheese.
10.  Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes at 400 degrees F until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.
 
Layers = BSN/SACCBN/SACCBN/BCC


21 Comments to Delicious Tuscan Artichoke, Sausage Lasagna :

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Sally Fredrickson on Monday, November 14, 2016 10:14 AM
Love your site Brit, can't wait to try this lasagna..
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